These deliciously scrummy cookies came from
Yasmeen at http://www.wanderingspice.com/2012/01/wholemeal-orange-and-hazelnut-biscotti.html, she baked and sent me Chocolate and Orange
Biscotti. I have never tasted Biscotti
in Chocolate and Orange and being a jaffa lover, they were delicious! Why have I never tried this combo in cookie
before?? With the hazelnuts it added a lovely crunch to them also and I had to stop
myself eating the entire dozen in the first day. The cooler rainy nights I’ve had in Sydney
lately have meant I could curl up on the lounge with my fav hot chocolate and
dunk them.

So I will post a photo for you to drool over
and wish you were in the swap, and if you love your baking, get out the mixer
and pop on over to Yasmeen’s blog and whip yourself up a batch.

My first hurdle was getting hold of a box of Snickerdoodle Cookie Mix (but you can just mix up the dry ingredients of a recipe. The slice is pretty much made in 3 separate parts and then layered. You need to be mindful, after preparation and baking, it needs to cool and then set in fridge, allowing an additional 4 hours to cooking time. Something I didn’t read in advance. But I can assure you, this slice is well worth the time that it takes to make. It is delicious! If you like Cheesecake and you love apple pie, then this is your perfect match!

If you live in Australia like me and you want to buy fantastic American ingredients and products, check out http://www.usafoods.com.au/ (based in Melbourne, Australia).

Recipe

Ive broken this into 3 easy parts to try to simplify it for you, because it appears more complicated then it actually is.

Bottom Layer

1 x Packet of Snickerdoodle Cookie Mix including the Cinnamon Sugar (or the dry ingredients of a cookie recipe)

125g Butter - melted

1 Tbsp water

1 Egg

Middle Layer

2 x 250g Packets of Cream Cheese (2x8oz)

½ cup Castor Sugar

2 Eggs

1 tsp Vanilla Extract

Top Layer

2 x Cooking Apples – peeled, cored and sliced into ½ peices

1 Tbsp Cinnamon

2 Tbsp Castor Sugar

1 cup Plain Flour (All Purpose)

½ cup Oats

½ cup Brown Sugar

½ cup Butter – softened and cubed

Preheat oven to 190 degrees. Line tin with foil and grease with butter or oil. You can use 1 tin that is 13 inch by 9 inch, or 2 tins that are 11 inch by 7 inch.

Place the packet of snickerdoodle mix and cinnamon sugar sachet into a large mixing bowl, add the egg, water and butter and mix well. The mix will become a gluey mixture. This is normal. Pour the mixture into the prepared tin or tins and spread it out evenly to the sides.

Place tin/s into the oven and bake for 25 minutes on middle shelf. Remove to slightly cool. Turn oven down to 180 degrees.

In the electric mixer place cream cheese, castor sugar, eggs and vanilla, and commence mixing, until you have a smooth and runny mixture. When the base cookie in your tin/s has cooled down, pour the cheesecake mixture on top of the warm cookie.

Peel, core and slice your apple and place into a large bowl, measure out the cinnamon and castor sugar and then toss through the apple until all the apple pieces are coated evenly. Spread the apple pieces over the top of the cheesecake mixture (there will be gaps between apple pieces).

In a food processor place all remaining dry ingredients and butter, pulse the processor until your have a combined but course crumbly mixture.

Cover the top of the slice/s with the crumb mixture. Place in the oven and bake for 25 minutes. Remove, allow to cool and then refrigerate for 3-4 hours. Slice and serve with a caramel sauce and an optional scoop of ice cream.